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Clean lions mane mushrooms and cut any areas needed.
Heat iron skillet with 1 tbsp of butter.
Add lions mane to skillet and season evenly.
Press sternly to remove excess liquid and cook for 3-5 minutes on each side.
Top with butter, lemon juice, white wine, sage, and rosemary.
Let rest for 2 minutes, then slice and serve.
For cashew cream, blend cashews, oat milk, lemon juice, garlic cloves, and salt.
For Marry Me sauce, sauté onion and garlic in melted butter, then add red chili flakes, oregano, thyme, salt, pepper, and wine.
Add cashew cream and broth, mix until creamy, then top with sundried tomatoes, basil, olive oil, and lions mane.
Serve over rice or noodles.